Tag Archives: kosher

The Jew-Factor: Just Follow the Matzo Crumbs… Passover Carrot Cake

Photography by Asia Upward, Styling by Ali Nardi

Except there are no matzo crumbs.

Being a Jew in Australia is both comical, and a little difficult to swing.

Here’s an example of the comical: Many Aussies assume that because I am Jewish, I am an expert on the Jewish religion– even though I am more of a Jew by heritage if you catch my drift. A friend wrote Anders an email when she returned from a trip to NYC: “While we were in New York, there were all these Jewish people dressed in traditional clothing going into these makeshift rectangle rooms. I think they were celebrating something? And the young boys were going around asking people if they were Jewish. Does Ali know what they were celebrating???”

The Difficulties: It’s not that I feel unwelcome or anything. It’s just that there isn’t really much of anything Jewish going on if you are a “casual Jew” like myself (something like a half-blood from Harry Potter, who grew up celebrating all Catholic and Jewish Holidays but never really tied any religious significance to either). So it’s hard to keep up with Passover, Yom Kippur, Chanukah. It’s also difficult to find egg noodles to make kugel with, and this is the real tragedy of it for me.

Being a Jew has always been a bit like wearing an accessory in my case–something I identify with to a certain extent and enjoy having as an extra flourish, but not something that I defined myself by…. until that is, I started living abroad and until I met Anders. In New York I am one of many who get called out while in the NYC subway: “Are you Jooeesh?” Here, it’s more of a novelty, because I am the only Jew most of my Aussie friends have ever encountered, or rather, known personally. And whether or not I chose to tell people doesn’t make a difference, as Anders has made it a well-known fact. It’s cute… sort of.  I didn’t understand how widespread the word was until people were leaving bacon just off of my plate (I do not keep kosher for the record). My favorite bit though is when Anders told his father I was Jewish before his father met me, and he said “Well don’t hold it against her!”

But like I said, no one I know has an issue with it. For the most part, they just didn’t grow up with it as part of their lives. During December holidays in Brisbane, there was no such thing as saying “Happy Holidays!” It’s just, “Merry Christmas!”

Bottom line: it’s good that people have a curiosity to know what it’s all about. I just wish I knew so I could tell them!

I feel like I should participate a bit in this inherited culture though, even without mom and dad and the olds here to organize Passover. I gotta represent! So this year, I have decided to do a mini Seder on the second night of Passover (tomorrow). In Brisbane, finding Passover products just wasn’t happening. But now we are in Melbourne, where the possibilities are endless (and the laksa is amazing!). Sure enough, there is Carlisle St. in Saint Kilda, an area that feels a lot like Brighton Beach in Brooklyn, about 45 minutes away from me via bike. So I took my wheels on an adventure yesterday, and got the necessary bits for passover. Matzo meal to make matzo balls, matzo bread (this is also nice to have in the house to snack on), and red horseradish (my favorite). The rest I can find at Vic markets tomorrow.

I also made a Passover Carrot Cake (flourless) that we can enjoy at the mini Seder and throughout the week, because I like having something sweet around that is nutritious enough to eat as a meal. I’m not a big fan of chocolate, and the typical flourless chocolate cakes at passover are too sweet and heavy for my taste, but I love a good carrot cake.

I’ve adapted this recipe from Elana’s Pantry. I’ve spiced it differently, added dried figs, and since I originally posted this, I have altered the frosting, as her cream cheese frosting didn’t really do it for me and can now give you an awesome cream cheese frosting recipe! Also, I simply don’t use gave in my food.

Instead of doing a two-layer cake, I do a one layer cake, and then make the rest into cupcakes, or do them all as cupcakes as a sweet snack to have during the  week– no frosting when going for the snack idea! (You might notice two are missing in the photo. Photographer Asia Upwards dog Bear got to them when we turned our backs for a second!)

Note: This cake is flourless (almond-meal), and can also be made dairy free by swapping out the melted butter with your oil of choice (I recommend coconut oil, or the original recipe calls for grape seed oil).

carrot cake 2 Asia

Flourless Carrot Cake with Cream Cheese Frosting

Adapted from Elana’s Pantry

  • 3 cups blanched almond flour (DO NOT use Bob’s Red Mill. It is too coarse)
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 teaspoon nutmeg
  • 5 eggs
  • ½ cup honey or agave nectar
  • ¼ cup melted butter
  • 3 cups grated carrot
  • 1/2 cup raisans
  • 1/2 cup chopped dried figs
  • 1 cup walnuts (plus a few extra for decoration)

Frosting

  • 1 cup creamcheese (about 250 grams)
  • 2/3 cup heavy cream
  • 1 stick (115 grams) butter, softened
  • 1/4 cup honey
  1. Preheat oven to 325F. Grease two 9 inch cake tins, and line the bottom with parchment paper. Grease the parchment paper.
  2. Mix dry ingredients in a bowl, using your fingers to break up any clumps of almond meal.
  3. In a seperate bowl, mix together eggs, honey and melted butter. Stir in carrots, raisans, figs, and walnuts.
  4. Mix wet ingredients into dry, and divide batter evenly into cake pans.
  5. Bake for 35 to 40 minutes. If the top starts to brown too quickly, cover with foil. Allow to cool before removing from cake pans.
  6. For the frosting: With an electric beater, beat cream cheese until smooth in a  medium bowl. Add butter and honey and beat until smooth and fluffy. In a separate bowl, beat cream until you have a nice thick whipped cream (don’t let it go to butter!). Combine with cream cheese mixture. Store in Fridge for up to a week, and store in freezer after that. To revive it, just beat it til smooth again.
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